As the harvest festival of Onam approaches, restaurants across the UAE are gearing up for one of their busiest seasons of the year. While the official celebrations culminate on August 26, several establishments have already begun serving the traditional "sadya"—a lavish feast featuring up to 30 unique dishes served on a banana leaf—to eager diners. Major players like the Lulu Group are leading the charge, anticipating the delivery of over 150,000 feasts and 100,000 liters of payasam across the GCC. To ensure authentic flavors, teams have flown in thousands of tonnes of fresh ingredients from India, with expert chefs working tirelessly to coordinate what many describe as a culinary operation as complex as conducting an orchestra.

Despite the high demand and enthusiastic pre-bookings, this year's festivities come with a financial challenge. Restaurant operators report that inflation and regional conflicts have significantly disrupted supply chains, causing the price of essential vegetables and banana leaves to climb by as much as 40 percent. Despite these rising costs, the cultural significance of the meal continues to draw massive crowds, including a diverse mix of expatriates beyond the Keralite community who are eager to experience the traditional dining style. As restaurants prepare for a hectic long weekend, the combination of strong interest and the complex logistics of preparing such a massive spread ensures that this year's Onam will be a highlight on the UAE’s cultural calendar.